Description
Discover how to make a delicious Miso Maple Roasted Salmon Bowl with this easy recipe. Perfect for a healthy and flavorful meal option!
Ingredients
- 1 pound (454 g) salmon fillet (450 grams)
- 2 tablespoons (30 ml) miso paste (30 grams)
- 2 tablespoons (30 ml) maple syrup (30 milliliters)
- 1 tablespoon (15 ml) soy sauce (15 milliliters)
- 1 tablespoon (15 ml) rice vinegar (15 milliliters)
- 1 tablespoon (15 ml) sesame oil (15 milliliters)
- 1 tablespoon (15 ml) olive oil (15 milliliters)
- 1 teaspoon (5 ml) grated fresh ginger (2 grams)
- 2 cups (480 ml) cooked brown rice (370 grams)
- 1 cup (240 ml) steamed broccoli florets (150 grams)
- 1 avocado, sliced
- 1/4 cup (60 ml) sliced green onions (25 grams)
- 1 tablespoon (15 ml) sesame seeds (9 grams)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, olive oil, and grated ginger.
- Place the salmon fillet on a baking sheet lined with parchment paper.
- Brush the miso maple mixture evenly over the salmon.
- Roast the salmon in the oven for 12-15 minutes, or until it flakes easily with a fork.
- While the salmon cooks, prepare 2 cups of cooked brown rice and set aside.
- Steam broccoli florets until tender, about 5-7 minutes.
- Slice the avocado and set aside.
- Once the salmon is cooked, remove it from the oven and let it rest for a few minutes.
- To assemble the bowl, divide the brown rice among serving bowls.
- Top each bowl with steamed broccoli, sliced avocado, and roasted salmon.
- Garnish with sliced green onions and sesame seeds.
- Serve immediately.
Notes
- Marinate salmon in miso maple mixture for 30 minutes before roasting for a richer flavor.
- Customize bowl with favorite vegetables like roasted sweet potatoes or sautéed spinach.
- Use tamari instead of soy sauce for a gluten-free option in the miso maple mixture.